Coumarins – Phytochemical

27th August 2018PureNakedVegan

Coumarin is a fragrant organic chemical compound found in many plants

coumarins and chlorogenic acid compounds prevent the formation of cancer-causing nitrosamines.

 

Activities include blood thinning, antifungal, and anti tumour so should be avoided by people taking anticoagulants.

It has a vanilla flavour and found in cinnamon, tonka beans, lavender, some liquorice, strawberries, apricots, cherries, lavender and sweet clover.

coumarins and chlorogenic acid have a vanilla flavour are found in a wide variety of fruit and vegetables tomatoes, green peppers, pineapple, carrots and strawberries.

naturally in many plants, natural spices, and foods such as tonka bean, cassia (bastard cinnamon or Chinese cinnamon), cinnamon, green tea, peppermint, celery, bilberry, lavender, honey, and carrots

 

Chlorogenic acid is a phytochemical found in coffee and coffee beans

Coumarins in supplements or super concentrated can be dangerous hepatotoxic.

ceylon cinnamon has significantly lower levels of coumarins than cassia cinnamon.

Coumarin has blood-thinning, anti-fungicidal and anti-tumor activities. Coumarin should not be taken while using anticoagulants. Coumarin increases the blood flow in the veins and decreases capillary permeability.

 

Article:

FAQ on coumarin in cinnamon and other foods

The delicious flavour with a toxic secret

10 Evidence-Based Health Benefits of Cinnamon

Research:

Assessment of Coumarin Levels in Ground Cinnamon Available in the Czech Retail Market

Toxicology and risk assessment of coumarin: focus on human data.

Formation and occurrence of nitrosamines in food.

Determinatin of nine flavonoids and coumarins in licorice root by high-performance liquid chromatography

The structure and pharmacological functions of coumarins and their derivatives.

 

 

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